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dc.contributor.authorRibas-Agustí, Albert
dc.contributor.authorMartín-Belloso, Olga
dc.contributor.authorSoliva-Fortuny, Robert
dc.contributor.authorElez-Martínez, Pedro
dc.contributor.otherIndústries Alimentàriesca
dc.date.accessioned2020-04-14T14:59:16Z
dc.date.available2020-05-29T22:01:16Z
dc.date.issued2019-05-30
dc.identifier.citationRibas-Agustí, Albert, Olga Martín-Belloso, Robert Soliva-Fortuny, and Pedro Elez-Martínez. 2019. "Influence Of Pulsed Electric Fields Processing On The Bioaccessible And Non-Bioaccessible Fractions Of Apple Phenolic Compounds". Journal Of Functional Foods 59: 206-214. Elsevier BV. doi:10.1016/j.jff.2019.05.041.ca
dc.identifier.issn1756-4646ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/684
dc.description.abstractPulsed electric fields (PEF) are known to influence the chemical and microstructural factors governing apple phenolic compounds fate upon digestion. However, the effect of PEF on fruit phenolic compounds bioaccessibility has yet to be determined. This work assessed the effects of PEF treatment (0 and 24 h after 0.01, 1.8 and 7.3 kJ kg−1) on the bioaccessible and non-bioaccessible fractions of apple phenolic compounds. Bioaccessible and non-bioaccessible 5-caffeoylquinic acid increased at 24 h after delivering 0.01 kJ kg−1 (61 and 35%, respectively). At 1.8 and 7.3 kJ kg−1, the overall bioaccessible content decreased, although the percentage of compounds released (bioaccessibility) increased in some cases. Bioaccessibility of overall phenolic compounds increased from 14% (untreated) to 27% (24 h after 7.3 kJ kg−1). Therefore, PEF processing could modulate the apple functional value, by either increasing phenolic contents in the bioaccessible and non-bioaccessible fractions or the phenolic bioaccessibility.ca
dc.format.extent30ca
dc.language.isoengca
dc.publisherElsevierca
dc.relation.ispartofJournal of Functional Foodsca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleInfluence of pulsed electric fields processing on the bioaccessible and non-bioaccessible fractions of apple phenolic compoundsca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.relation.projectIDMINECO/Programa Estatal de I+D+I orientada a los retos de la sociedad/AGL2013-44851-R/ES/ESTRATEGIAS INNOVADORAS PARA EL DESARROLLO DE ALIMENTOS VEGETALES DE ALTO VALOR FUNCIONAL MEDIANTE LA APLICACION DE TECNOLOGIAS NO-TERMICAS/ca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1016/j.jff.2019.05.041ca
dc.contributor.groupFuncionalitat i Seguretat Alimentàriaca


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